By Chef Alli

Mango Salsa



  • 1 nicely ripened mango, small diced (may substitute 3 ripe peaches, if desired, small diced)
  • 1/2 jalapeno, seeds and membranes removed
  • 1/2 small purple onion, small diced
  • 1/4 cup cilantro, chopped
  • Juice and zest of 1 lime
  • Kosher salt and freshly ground black pepper, to taste
  • additional chopped cilantro, as desired, for garnish


  • Combine all ingredients in a medium bowl. Garnish with cilantro; serve at once.
  • Salsa will keep for 2-3 days, covered in the fridge. Salsa will get juicier as it sits, so you may need to strain it a bit.


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  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to